Updated 12.20.20
Here’s what I said about these cookies back in 2012:
In honor of the Superbowl (GO GREEN BAY!!!), we had a potluck Friday at work. One of my coworkers came armed with these cookies and the recipe for them. (How thoughtful!)
Though I didn’t remember the cookie having a caramel filling, I found them delicious nonetheless. Still I felt a little gypped. I was convinced the cookie I bit into had no type of filling. For that reason I decided I need to test the recipe myself.
The dough is extremely sticky, which is opposite of what the recipe said it would be. The recipe I was following insisted the dough would be dry. I would recommend refrigerating the dough so it’s easier to handle.
When frosting these cookies you’ll need to let the frosting set, at least an hour. You can speed up the process by putting the cookies in the fridge or freezer.
After testing these cookies, I’m most certain I was gypped on Friday at our potluck. There is so much caramel from the Rolo, it’s impossible not to notice the filled center. I made a few with mini Reese’s Peanut Butter cups, too; and those turned out equally as delicious!
ingredients.
- 1 c. butter
- 1 c. brown sugar
- 1 c. white sugar
- 2 eggs
- 2 tsp. vanilla
- 3 ½ c. flour
- ¾ c. baking cocoa
- 1 tsp. baking soda
- ½ tsp. salt
directions.
- Cream the first five ingredients until smooth and then add the remaining ingredients. Mix well. Dough will be slightly dry to the touch.
- Make a small dough ball in your hand. Form dough around Rolos candies until just covered. You want as little excess dough as possible.
- Roll dough balls in white sugar and place on ungreased cookie sheet. Bake at 350 degrees for eight minutes. Top with easy chocolate frosting.
Recipe rating:
Food Snob 